a little bit about a wonderful taste to stocks and stews. i use fresh bouquet garni in many french recipes. you might not think it's not much (at least i thought so) until you've used it.
you take either tied up cheesecloth or a bouquet garni bag.
http://www.amazon.com/Kitchen-Supply-Bouquet-Garni-Bags/dp/B0006SYA3E
the bouquet garni is basically bay leaf, thyme and parsley. you can add more spices depending to what the recipe calls for like peppercorns, rosemary, tarragon, etc.
as the stew or stock is cooking, you place it in which makes for easy removal when the dish is done.
No comments:
Post a Comment